Yellow Bell Pepper Sauce
- 2 large yellow bell peppers, roasted and peeled
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1/4 cup white wine
- Juice of 1/2 lemon
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1-1/2 ounces fat-free cream cheese
- Salt and pepper
Cut peppers into small pieces and place in blender jar. Add juices from peppers. Process until chopped.
In small saucepan, heat shallot and garlic in white wine over medium heat a few minutes or until garlic is softened. Add to blender and blend with peppers until smooth. Add lemon juice, broth, cornstarch and cream cheese, and blend on high to mix well. Pour blended mixture into a small saucepan over medium heat and stir constantly 3 to 4 minutes or until sauce is thickened and hot. Season with salt and pepper. If sauce is not completely smooth, blend again. Use as directed.